Low-Fat Pineapple Angel Food Trifle - cooking recipe

Ingredients

1 (16 oz.) can pineapple tidbits, undrained
2 (3.4 oz.) pkg. vanilla instant pudding mix (low-fat)
3 c. skimmed milk
1 (8 oz.) carton low-fat sour cream
1 (10-inch) angel food cake, cut into 1-inch cubes
1 (8 oz.) carton frozen whipped topping, thawed
garnish: mint leaves, canned pineapple slices

Preparation

Drain pineapple tidbits, reserving 1 cup juice; set aside. Combine instant pudding mix, 1/2 cup reserved juice and milk in a large bowl.
Beat at low speed with an electric mixer 2 minutes or until thickened.
Fold in sour cream and pineapple tidbits.
Place 1/3 of cake cubes in bottom of a 16-cup glass bowl.
Drizzle with 2 to 3 tablespoons remaining reserved pineapple juice.
Spoon 1/3 of pudding mixture over cake.
Repeat procedure twice, ending with pudding mixture.
Cover and chill at least 3 hours.
Just before serving, spread top with whipped topping.